Mashed Sweet Potatoes with Walnuts

By Jodee Weiland

Sweet potatoes can be prepared in so many different ways, but one of my favorite ways to have sweet potatoes is Mashed Sweet Potatoes with Walnuts. Mashed sweet potatoes are always delicious, but when made with chopped walnuts and just the right seasonings, they have great flavor and crunch!

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Whenever I cook a baked ham or have a big turkey dinner with all the trimmings, I always find a way to add a side of sweet potatoes. Not only do they taste good, they are very nutritious as well. I make sweet potatoes in a number of different ways by roasting them, baking them, or mashing them, but this recipe is one of my favorites because of the crunch from the chopped walnuts that are added only after cooking and mashing the potatoes. Since the walnuts are not baked into the recipe, they retain all their crunchy goodness. Call me silly, but I really think that’s what makes this dish.

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Mashed Sweet Potatoes with Walnuts

  • 4 sweet potatoes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 2 tablespoons butter
  • 1/2 cup chopped walnuts
  • 1/2 cup skim milk

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Boil the potatoes in a covered pot of water with a pinch of salt for 30 to 40 minutes or until done. When done, peel the skin off the potatoes and mash them in a bowl. Add in the cinnamon, nutmeg, ginger, and butter blending it into the mashed potatoes. Then as you mash the potatoes, add in the milk a little at a time. When thoroughly mashed, add in the chopped walnuts stirring them in gently with a spoon. Once done, put the potatoes into your serving bowl.

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Mashed Sweet Potatoes with Walnuts go well with so many different meals. This delicious side dish will enhance any meal you make with its rich flavor. Not only that, but sweet potatoes are a healthy choice, when choosing a potato for a meal. So if you’re wondering what to do make with dinner tonight, why not try this dish, and enjoy!

Awesome Green Smoothie with Spinach, Asparagus, and Fruit

By Jodee Weiland

Having a lot of extra baby spinach, asparagus, and fruit in the house is always great, unless you’re about to go away for an extended weekend trip for several days! That’s when I start making more green smoothies for my husband and me, and in this case, An Awesome Green Smoothie with Spinach, Asparagus, and Fruit.

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I knew that I would be gone for the weekend, so there was no problem anticipated with being gone for that short time. It was when I decided to extend that weekend to visit with family that I decided I needed to use up the fresh fruit and vegetables I had just purchased. Of course, I cleaned and froze some of them whole and used others in recipes that I froze for later, but I still had some that needed to be used before leaving. Rather than let any of them go to waste, I chose to make us some very healthy green smoothies.

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An Awesome Green Smoothie with Spinach, Asparagus, and Fruit

1 cup fresh baby spinach
4 asparagus spears, trimmed
1 cup cantaloupe, cut up
1 Granny Smith apple with skin, cored and cut up
1/2 cup unsweetened almond milk
1 tablespoon organic honey
1 cup ice cubed

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Prepare and place all of the above ingredients into a blender. Blend the ingredients together until smooth. Pour the smoothie into a glass and serve. The recipe makes one serving.

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This Awesome Green Smoothie with Spinach, Asparagus, and Fruit is both delicious and healthy. It has only 204 calories and 7 grams of fiber, plus numerous vitamins and nutrients. It is a healthy drink to have before or after working out, or just as a light snack during your day. This smoothie has some unexpected items in it, I’m sure, but I believe that you can put anything healthy in a smoothie as long as you make sure it tastes good. After all, who wants to drink something that tastes bad? Not me, that’s for sure and not most people. So give this smoothie a try to boost your health and energy, and enjoy!

 

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Homemade Fettuccine with Italian Basil Pesto

By Jodee Weiland

Italian basil pesto is a favorite of mine, but homemade fettuccine with Italian basil pesto is so delicious that it far surpasses all my other pasta dishes in flavor for me. I love homemade pastas and when we travel, we often search out Italian restaurants that serve homemade pastas. There’s something about homemade pastas that makes any Italian dish one hundred percent better. Think about it for a minute. In earlier times, people did not go to the store to purchase their pasta, but instead, they made it from scratch. Now who doesn’t know that homemade is always better than store-bought?

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When I was little, I would watch my mother make all kinds of homemade pastas. She never had a pasta machine to make her pasta and did it all by hand completely. In another blog, I will show you how she made her homemade cavatelli, which was truly work intensive, but for now I chose to make homemade fettuccine with a simple non-egg pasta recipe. I prefer non-egg over recipes with egg because I think they are not as heavy. You can do it either way, but non-egg pasta is my personal preference. I chose to serve it with my own Italian Basil Pesto recipe, which I love, but you can serve it with any sauce you choose.

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Homemade Fettuccine with Italian Basil Pesto

3 cups all-purpose flour
1 cup warm water
2 tablespoons extra virgin olive oil

For sauce:

Italian Basil Pesto (see my recipe or choose another sauce)

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The best way to mix the dough for your pasta is to put your flour in a mountain shape on a flat surface or in a large bowl. Create an opening at the top like a volcano. In the opening, put the warm water and olive oil. Start by whisking the oil and water together and then gradually, start to blend in the flour from the sides with a fork. Continue to do this until completely blended and too sticky to mix further with the fork. Then fold the dough together with your hands until blended together into a smooth dough. If needed, add a little more warm water, just a little at a time. Once done, set the dough aside for about fifteen minutes to relax.

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When ready, cut off a piece at a time, covering the rest with a damp towel. Following the directions on your pasta maker, make your fettuccine or spaghetti, whichever you prefer. Different pasta machines will vary somewhat in their directions, so be sure to read the directions carefully for your machine. This will make about one pound of pasta.

https://learnfromyesterday.comYou can also make fettuccine by rolling out the dough to the desired thickness, dusting it with flour, and then folding it over one or two times before slicing. Once folded, slice the dough with a sharp knife into straight lines to make fettuccine noodles. Whether with a machine or by hand, hang your pasta from a pasta drying rack until ready to cook and serve. When ready to cook, put the pasta in boiling water just as you would with any pasta, but note that fresh pasta cooks much faster and may take as little as three minutes to cook. It also usually rises to the top of the water as it cooks. Test a noodle to see if done al dente. When ready, drain the water and serve your pasta with your choice of sauce.

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Homemade Fettuccine with Italian Basil Pesto is absolutely delicious and will change how you look at pasta forever. We love it, and served with a nice Chianti, a fresh loaf of crusty bread, and a small side salad, you will feel like royalty. Homemade pasta makes store-bought pasta seem so ordinary, no matter which sauce you choose. You can have it with Italian Basil Pesto, Bolognesemarinara, or any other sauce you may prefer. It makes no difference which sauce you choose because the fresh pasta is what you will remember. Give it a try, and you will see exactly what I mean, so enjoy!